Sweet Pepper Ajika
Description
Homemade preserves keep for a long time. For adjika, you can use peppers of any color, but don’t mix them in one jar—you’ll get an unattractive mottled color. If you use red bell peppers, choose hot peppers of the same color too. For yellow and green sweet peppers, green chili works well. You can adjust the amount of sugar and salt to taste; my cookbook used exactly this proportion, and I liked it. Don’t add fresh herbs—in raw form they won’t let the adjika keep for long. Watch how I make adjika from sweet peppers. Serve at the table or store in the pantry.
Instructions
- 1
Step 1
Prepare the vegetables; weights are for the peeled/cleaned product.
- 2
Step 2
Wash all the vegetables. Remove the seeds and stems from the sweet peppers, peel the garlic, and simply cut the hot pepper into several pieces, trimming off the stem (you do not need to remove the seeds—they will add heat to the adjika).
- 3
Step 3
In small batches, process the vegetables until they form a paste.
- 4
Step 4
Transfer the adjika to a large bowl.
- 5
Step 5
Add salt, sugar, and vinegar, mix well, and let stand for 20 minutes.
- 6
Step 6
Pack the ajika into sterile jars, seal with sterile lids, and store in the refrigerator.
- 7
Step 7
Happy preserving!